Glorious Coconut Cloud Cake

Glorious Coconut Cloud Cake. I attempted this cake for tonight’s birthday dinner for a friend of ours. (Editor’s note: you’ll be pleased to hear that nothing exploded and I have only one small burn on my left arm.  See how I sacrifice for you?  Okay, it really wasn’t for you.  I was attempting to get The Todd back for laughing when my sister called me “kitchen-challenged.”)


Glorious Coconut Cloud Cake


  • For the Cake

    • 1 cup sifted cake flour
    • 1 1/2 cups superfine sugar
    • 14 large egg whites (1 3/4 cups), room temperature
    • 1 tablespoon warm water
    • 1/2 teaspoon salt
    • 1 1/2 teaspoons cream of tartar
    •  2 teaspoons vanilla extract
  • For the Seven-Minute Frosting

    • 3 large egg whites
    • 1 1/4 cups sugar
    • 5 tablespoons cold water
    • 1/4 teaspoon cream of tartar
    • 1 teaspoon vanilla extract
  • For the Topping

    • 3 to 4 cups flaked coconut


  1. Preheat the oven to 350 degrees. With a fine sieve, sift together flour and 3/4 cups sugar four times.
  2. In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry.
  3. Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently.
  4. Pour batter into an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake for 35 to 40 minutes, until golden brown and springy to touch.
  5. Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour.
  6. Make the frosting: In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites, sugar, water, and cream of tartar. Cook over medium heat, whisking frequently, until sugar is dissolved and mixture is foamy, about 5 minutes.
  7. Attach the bowl to a stand mixer fitted with the whisk attachment. Beat the mixture on high speed until glossy and voluminous, about 7 minutes. Beat in the vanilla.
  8. Carefully run a long offset spatula or knife around the inner and outer perimeter of the cake pan to release cake.
  9. Place on a plate, bottom side up. Using a long serrated knife, carefully slice off 1 1/2 inches from the top of the cake, being sure not to break the layer. Set aside. Cut out a 1-inch-wide, 1-inch-deep channel halfway between the center and edge of cake. Spread icing into channel and over entire layer. Sprinkle with coconut.
  10. Gently place reserved layer on top and ice with remaining frosting. Sprinkle with coconut and serve immediately.


Recipe courtesy of Martha


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3 responses to “Glorious Coconut Cloud Cake”

  1. You did a really good job on a difficult recipe. At my house MY HUSBAND DOES THE COOKING…look out Todd you might be next…LOL Hugs, Happy Valentine’s to you.

  2. Dawn W says:

    My favorite cake in the whole world is white coconut. This sounds yummy. I’ll have to try it.

  3. Erin (and sometimes The Todd) says:

    Thanks for the support, Brenda, you know I need it! 😉

    Dawn, this will KILL you in the best possible way.

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